US 12,245,615 B2
Method of producing a food or beverage product with free divalent cations protein aggregation
Christophe Joseph Etienne Schmitt, Servion (CH); Lionel Jean Rene Bovetto, Lucens (CH); Axel Syrbe, Clarens (CH); Michael Dennis Sharp, Bakersfield, CA (US); Madansinh Nathusinh Vaghela, Macedonia, OH (US); Rajiv Indravadan Dave, Bakersfield, CA (US); Markus Kreuss, Freimettigen (CH); and Eric Stanislas Kolodziejczyk, Vevey (CH)
Assigned to SOCIÉTÉ DES PRODUITS NESTLÉ S.A., Vevey (CH)
Filed by SOCIÉTÉ DES PRODUITS NESTLÉ S.A., Vevey (CH)
Filed on Jan. 24, 2022, as Appl. No. 17/582,291.
Application 17/582,291 is a continuation of application No. 16/462,436, granted, now 11,266,164, previously published as PCT/EP2017/083344, filed on Dec. 18, 2017.
Claims priority of application No. 16205129 (EP), filed on Dec. 19, 2016.
Prior Publication US 2022/0142202 A1, May 12, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23J 3/10 (2006.01); A23C 9/152 (2006.01); A23G 9/32 (2006.01); A23G 9/38 (2006.01)
CPC A23J 3/10 (2013.01) [A23C 9/1522 (2013.01); A23G 9/325 (2013.01); A23G 9/38 (2013.01)] 12 Claims
OG exemplary drawing
 
1. A food or beverage product comprising:
agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;
6-40 wt. % milk solids; and
3-8 mM free divalent cations;
the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter D(4,3) of 10-40 microns as measured by laser diffraction;
wherein the agglomerated proteins comprise the micellar caseins and beta-lactoglobulin from the whey proteins.